Irresistible Crispy Egg Salad
This Crispy Egg Salad takes a classic comfort dish to the next level with the addition of smoky bacon and creamy dressing. Quick, flavorful, and incredibly versatile, it’s perfect for sandwiches, wraps, or a light lunch over fresh greens.
Equipment
- Saucepan
- Skillet
- Mixing Bowl
- Spatula
- Knife and cutting board
Ingredients
Main Ingredients
- 4 hard-boiled eggs peeled and chopped
- 2 strips bacon cooked and crumbled
- ¼ cup mayonnaise
- 1 tsp mustard Dijon or yellow
- salt and pepper to taste
- lettuce leaves for serving
Instructions
- Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 12 minutes. Transfer to cold water and let cool.
- Peel and chop the hard-boiled eggs into small, bite-sized pieces.
- Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
- In a mixing bowl, combine chopped eggs, crumbled bacon, mayonnaise, mustard, salt, and pepper. Mix gently until well combined.
- Taste and adjust seasoning as needed. Add more mustard or pepper for extra flavor.
- Serve immediately on lettuce leaves, as a sandwich filling, or with crackers. Garnish with fresh herbs if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3–5 days.
Notes
For a lighter version, substitute mayonnaise with Greek yogurt. To make it vegetarian, skip the bacon or replace it with crispy chickpeas. Avoid freezing the salad, as eggs and mayo may separate when thawed.